Packaging
In addition to premium quality and perfect flavor, we stand out for the elegance and distinct design of its packaging. To be stunning and singular, to promote the perfect preservation of olive oil and to enhance the functional aspect are the three unconditionally variables took in account in the development of our packaging.
Being the light one of the main causes of olive oil oxidation, we bet on a packaging that ensures light full block.
It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.
Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table.
All Monterosa olive oil varieties are of this quality.
Our Monterosa olive oil is packed in rather small (250 or 500 ml) bottles so that once opened it is consumed in a relatively short time. If you chose the transparent bottle its golden colour can be fully appreciated on the table but after the meal it should be put in a dark place. The oil will last longer with its delicate flavours intact.
Light and oxygen are the main enemies of high quality olive oil.
